Purslane Salad With Lemon Shallot Dressing is a nice, light spring salad. It also has the significant benefit of packing in a huge serving of Omega 3’s and can include many health benefits related to its antioxidant capacity. Purslane has more essential fatty acid than any other leafy vegetable.
1 small shallot, minced
1 tablespoon lemon juice
2 tablespoons olive oil
4 cups purslane leaves and tender stems
Mince the shallot and place in a small bowl. Season it generously with salt and pepper, and stir in the lemon juice. Let these ingredients sit together for 10 minutes to mellow the shallot. Drizzle in the olive oil, while constantly whisking until the dressing emulsifies.
Next, rinse and dry the purslane. Prepare the purslane by trimming and discarding the larger or tougher stems. In a large bowl, toss the leaves and tender stems with the dressing. If you’d like the purslane to be more tender, let it sit with the dressing for 20 minutes before serving.
Enjoy Purslane Salad With Lemon Shallot Dressing!
Purslane in its raw form is low in cholesterol. It is also a good source of vitamins B6, C and A. Purslane contains a very small amount of protein as well.
Serve with Pan Roasted Steak Flank.